Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness

Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness

The objective of this experiment was to determine whether there is a difference between Warner-Blatzler shear force values of round (WBSF) and square (WBsSF) cross-section cores for assessment of beef tenderness. To compare the effect of core sampling, Longissimus thoracis muscles were obtained from...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Meat science 2017-03, Vol.125, p.102-105
Hauptverfasser: Silva, Douglas R.G., de Moura, Ana Paula R., Ramos, Alcinéia L.S., Ramos, Eduardo M.
Format: Artikel
Sprache:eng
Schlagworte:
Adult
Animals
Cattle
Consumer Behavior
Coring method
Female
Food Handling
Food Technology
Humans
Male
Muscle, Skeletal - chemistry
Red Meat
Repeatability
Sensory tenderness
Stress, Mechanical
Taste
WBSF
WBsSF
Young Adult
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The objective of this experiment was to determine whether there is a difference between Warner-Blatzler shear force values of round (WBSF) and square (WBsSF) cross-section cores for assessment of beef tenderness. To compare the effect of core sampling, Longissimus thoracis muscles were obtained from 43 beef carcasses at 1, 14, and 28days postmortem. For each sample, tenderness was assessed by a trained sensory panel and by WBSF and WBsSF techniques. There was a strong and linear relationship (R2=0.77) between WBSF and WBsSF, but the average shear force of square cores were (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2016.11.017